Instructions: * Note: Shrimp or other seafood can be substituted for the salmon.

Wash and clean salmon. Cut into 1-inch cubes.

In large non-stick fry pan or wok, heat oil. Stir-fry seafood until fish flakes. Remove from pan.

Place asparagus, onions, celery and mushrooms in hot fry pan and stir-fry about 3 minutes or until just crisp-tender. Add water chestnuts (drained well) and chicken broth. Heat, stirring frequently, until liquid starts to boil.

Combine corn starch and soy sauce. Add to hot mixture, stirring constantly. Continue cooking and stirring about 3 minutes or until mixture thickens and starch is cooked. Return seafood to fry pan and continue cooking until hot.

Serve immediately over hot rice and garnish with almonds.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.